As the epitome of exclusive culinary festivals, The Ritz-Carlton Cayman Cookout stands as one of the world’s most cherished celebrations of food and wine, granting guests an extraordinary weekend dedicated to indulging their senses. Set on the captivating shores of Grand Cayman, it remains a singular experience in the world of gastronomy.
RR1 Members enjoy an exclusive package that includes premium accommodations, access to all Signature Events, their choice of four culinary demonstrations, and a private lionfish culling with Chef José Andrés designed especially for RR1.
CHEF ERIC RIPERT
Eric Ripert is the chef and co-owner of Le Bernardin, New York’s acclaimed three Michelin-starred restaurant. Born in France and raised in Andorra, Ripert trained in Paris under Joël Robuchon before moving to the U.S. in 1989. After working with Jean-Louis Palladin and David Bouley, he became chef at Le Bernardin in 1991.
Ripert later helped launch Aldo Sohm Wine Bar and Le Bernardin Privé in NYC, and opened Blue by Eric Ripert in Grand Cayman. He is Vice Chairman of City Harvest, supporting food rescue and hunger relief efforts.
CHEF ANDREW ZIMMERN
Andrew Zimmern is an Emmy and four-time James Beard Award-winning chef, TV host, and writer. He created and hosted Bizarre Foods, The Zimmern List, Family Dinner, and more, using food to promote cultural understanding. He’s appeared on Netflix, HBO Max, and Food Network, and will debut Field to Fire later this year.
Zimmern founded Intuitive Content, a top global production company, and Passport Hospitality, a culinary development firm. He’s active in philanthropy, serving on multiple boards and advisory councils, and is a Global Goodwill Ambassador for the UN World Food Programme and The Nature Conservancy.
